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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Honey glazing a fried pastry
Hi all,
I thought I might try to pick the brains of many. I am trying to honey glaze an Italian pastry that is fried in wine and oil. Even if I let the pastry cool, the honey doesnt stick well. Any tips? TIA |
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Honey glazing a fried pastry
I was watching Tyler Florence on Food 911 the other day and he was making
baklava. He said to add honey when hot, right out of the oven for absorption; which I believe is proabably a component of what you are requesting. Hope this helps, Dee "DRLJC" > wrote in message ... > Hi all, > I thought I might try to pick the brains of many. > I am trying to honey glaze an Italian pastry that is fried in wine and > oil. Even if I let the pastry cool, the honey doesnt stick well. Any > tips? > TIA > |
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